Eric Louis
Les Celliers de la Pauline
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We suggest you here some recipes and tasting advises to match our wines. Just click on the links below! *Service temperature is very important , all the aromas of the wine can be released by choosing the right one. White wines and Rosé wines must be served chilled (between 10 and 12 degres) and we advise you to serve the reds slightly fresh as well, around 15 degres.
Bûchettes au chèvre
Sole in Butter Sauce Ingrédients :
-2 eggs, beaten -1 cup dry bread crumbs -1 quart vegetable oil for frying -1 cup butter -2 cloves garlic, crushed -1 cup chicken broth -1/4 cup white wine -1 lemon, juiced -salt and pepper to taste -1 tablespoon chopped fresh parsley
In an electric fryer, heat oil to 375 degrees F (190 degrees C). Fry fish until golden brown. Transfer to a dish, and keep warm.
In a small saucepan, melt butter over medium heat. Add garlic, and saute for 1 to 2 minutes. Stir in chicken broth, wine, and lemon juice; bring to a boil. Season with salt and pepper. Remove from heat, and stir in chopped parsley. Serve butter sauce over fish fillets Our Sancerre Blanc and our Pouilly Fumé will perfectly match this delicious recipe Carpe en matelote Ingrédients pour 4 personnes 1 carp of around 1,6 kg Préparation Cut the carp in pieces. Put them in a pan with a liter of red wine, salt, pepper, garlic and parcley Boil, mixing the pieces from time to time until the fish is cooked. Put the pieces of carp out and keep them warm in a dish Let the wine boil 5 minutes then filter it. Melt 125g of butter and mix it with the flour; add the filtered wine and et let simmering. Pour the sauce over the fish and serve. With a Sancerre Red, this dish is a delight!
Chicken curry
Ingrédients
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-3 onions, chopped -1 teaspoon ground cinnamon -1 bay leaf -2 cloves crushed garlic -1/4 teaspoon ground ginger -1 teaspoon paprika -3 tablespoons curry powder -1/2 teaspoon white sugar -1/2 lemon, juiced -1/2 teaspoon cayenne pepper -1 tablespoon tomato paste -1 pinch salt -1/4 cup olive oil -water to cover Directions: (Préparation
time:20 min, Cook time: 40 min) Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes.
Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes Our Sancerre Rosé, which is great with spicy food, will be ideal for this recipe | ||||||||||||||||||||||
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